1 3-5 pound venison roast
2 bottles beer
1 large onion
2 sprigs of fresh rosemary
4 – 6 strips bacon
Wash the venison roast and place in a gallon freezer bag, pour the beer into the bag with the roast and seal the bag. Place the bagged roast in the refrigerator overnight.
Remove the bagged roast from the refrigerator drain and discard the beer. Lay out a double thickness of aluminum foil (2 sheets one on top of the other). On the foil, stretch out the bacon strips side by side. Lay the sprigs of rosemary across the bacon strips. Slice the onion into several medium thick slices and place them on top of the rosemary and bacon. Salt and pepper all sides of the roast and place the roast on top of the onion slices. Wrap and seal the foil. If it is necessary add an additional layer of foil to prevent any juices from leaking out.
At this point you can either roast the venison in the oven or on the grill. At 350 degrees estimate about an hour, but use a meat thermometer to get the best results.
When done remove the foil and allow to rest about 5 minutes before carving.